scholarly journals Determinants of Hand Hygiene Practice at Critical Times among Food Handlers in Educational Institutions of the Sagnarigu Municipality of Ghana: A Cross-Sectional Study

2020 ◽  
Vol 14 ◽  
pp. 117863022096041
Author(s):  
Kingsley E Amegah ◽  
Henry O Addo ◽  
Mary E Ashinyo ◽  
Loveland Fiagbe ◽  
Serene Akpanya ◽  
...  
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Safety Training ◽  
Educational Institutions ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Food Safety Training ◽  
Critical Times

Introduction: Food handlers’ hands serve as a vehicle for potential foodborne pathogenic contamination which constitutes a public health risk. In Ghana, there are always constant reports of outbreaks of foodborne diseases in schools. However, determinants of hand hygiene practice among educational institutions food handlers are little known. The study, therefore, aimed to assess the determinants of hand hygiene practice at critical times among educational institutions’ food handlers in the Sagnarigu Municipality of Ghana. Methods: This was a cross-sectional survey among educational institutions food handlers in the Sagnarigu Municipality. Two hundred and six food handlers were selected through convenience sampling in the educational institutions. At the same time, structured questions that were developed from previous studies were used to assess food handlers’ hand hygiene practice at critical times. Data were analyzed using descriptive statistics, bivariate and multivariate logistic regression models. All variables with their respective confidence intervals (95%) and adjusted odds ratios were declared significant at P-values less than .05. Results: Hand hygiene practice at critical times among the food handlers were relatively good at a rating of 66.0% (95% CI: 59.1, 72.5%). Good hand hygiene practice at critical times was less likely among food handlers with no food safety training (AOR 0.04; 95% CI: 0.00, 0.41) and food handlers who had insufficient knowledge of hand hygiene (AOR 0.06; 95% CI 0.01, 0.25). Good hygiene practice at critical times was 99% lower in food handlers with a negative attitude as compared to food handlers with positive attitudes towards hand hygiene at critical times (AOR 0.01; 95% CI 0.00, 0.07). Only 17.0% of the food handlers demonstrated proper handwashing techniques, whereas a good number (85.4%) of the food handlers did not wash their hands after touching money. Conclusion: Good hand hygiene practice at critical times was relatively good. Food safety training, knowledge of hand hygiene and attitudes towards hand hygiene were independent predictors of hand hygiene practice at critical times. Concerned stakeholders and organizations should focus on WASH interventions that seek to improve educational institutions food handlers’ knowledge and attitudes towards hand hygiene, coupled with training on food safety.

scholarly journals Determinants of Hand Hygiene Practice at Critical Times among Food Handlers in Educational Institutions of the Sagnarigu Municipality of Ghana: A Cross-Sectional Study

2020 ◽  
Author(s):  
Kingsley E. Amegah ◽  
Henry O. Addo ◽  
Mary E. Ashinyo ◽  
Loveland Fiagbe ◽  
Serene Akpanya ◽  
...  
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Safety Training ◽  
Educational Institutions ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Food Safety Training ◽  
Critical Times

Abstract Introduction: Food handlers’ hands serve as a vehicle for potential foodborne pathogenic contamination which constitutes a public health risk. In Ghana, there are always constant reports of outbreaks of foodborne diseases in schools. However, determinants of hand hygiene practice among educational institutions food handlers are little known. The study, therefore, aimed to assess the determinants of hand hygiene practice at critical times among educational institutions’ food handlers in the Sagnarigu Municipality of Ghana.Methods: This was a cross-sectional survey among educational institutions food handlers in the Sagnarigu Municipality. Two hundred and six food handlers were selected through convenience sampling in the educational institutions. At the same time, structured questions that were developed from previous studies were used to assess food handlers’ hand hygiene practice at critical times. Data were analyzed using descriptive statistics, bivariate and multivariate logistic regression models. All variables with their respective confidence intervals (95%) and adjusted odds ratios were declared significant at P-values less than .05.Results: Hand hygiene practice at critical times among the food handlers were relatively good at a rating of 66.0% (95% CI: 59.1, 72.5%). Good hand hygiene practice at critical times was less likely among food handlers with no food safety training (AOR 0.04; 95% CI: 0.00, 0.41) and food handlers who had insufficient knowledge of hand hygiene (AOR 0.06; 95% CI 0.01, 0.25). Good hygiene practice at critical times was 99% lower in food handlers with a negative attitude as compared to food handlers with positive attitudes towards hand hygiene at critical times (AOR 0.01; 95% CI 0.00, 0.07). Only 17.0% of the food handlers demonstrated proper handwashing techniques, whereas a good number (85.4%) of the food handlers did not wash their hands after touching money. Conclusion: Good hand hygiene practice at critical times was relatively good. Food safety training, knowledge of hand hygiene and attitudes towards hand hygiene were independent predictors of hand hygiene practice at critical times. Concerned stakeholders and organizations should focus on WASH interventions that seek to improve educational institutions food handlers’ knowledge and attitudes towards hand hygiene, coupled with training on food safety.

scholarly journals Determinants of Hand Hygiene Practice at Critical Times among Food Handlers in Educational Institutions of the Sagnarigu Municipality of Ghana: A Cross-Sectional Study

2020 ◽  
Author(s):  
Kingsley E. Amegah ◽  
Henry O. Addo ◽  
Mary E. Ashinyo ◽  
Loveland Fiagbe ◽  
Serene Akpanya ◽  
...  
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Safety Training ◽  
Educational Institutions ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Food Safety Training ◽  
Critical Times

Abstract Introduction: Food handlers’ hands serve as a vehicle for potential foodborne pathogenic contamination which constitutes a public health risk. In Ghana, there are always constant reports of outbreaks of foodborne diseases in schools. However, determinants of hand hygiene practice among educational institutions food handlers are little known. The study, therefore, aimed to assess the determinants of hand hygiene practice at critical times among educational institutions’ food handlers in the Sagnarigu Municipality of Ghana.Methods: This was a cross-sectional survey among educational institutions food handlers in the Sagnarigu Municipality. Two hundred and six food handlers were selected through convenience sampling in the educational institutions. At the same time, structured questions that were developed from previous studies were used to assess food handlers’ hand hygiene practice at critical times. Data were analyzed using descriptive statistics, bivariate and multivariate logistic regression models. All variables with their respective confidence intervals (95%) and adjusted odds ratios were declared significant at P-values less than .05.Results: Hand hygiene practice at critical times among the food handlers were relatively good at a rating of 66.0% (95% CI: 59.1, 72.5%). Good hand hygiene practice at critical times was less likely among food handlers with no food safety training (AOR 0.04; 95% CI: 0.00, 0.41) and food handlers who had insufficient knowledge of hand hygiene (AOR 0.06; 95% CI 0.01, 0.25). Good hygiene practice at critical times was 99% lower in food handlers with a negative attitude as compared to food handlers with positive attitudes towards hand hygiene at critical times (AOR 0.01; 95% CI 0.00, 0.07). Only 17.0% of the food handlers demonstrated proper handwashing techniques, whereas a good number (85.4%) of the food handlers did not wash their hands after touching money. Conclusion: Good hand hygiene practice at critical times was relatively good. Food safety training, knowledge of hand hygiene and attitudes towards hand hygiene were independent predictors of hand hygiene practice at critical times. Concerned stakeholders and organizations should focus on WASH interventions that seek to improve educational institutions food handlers’ knowledge and attitudes towards hand hygiene, coupled with training on food safety.

scholarly journals Determinants of hand hygiene practice at critical times among food handlers in educational institutions in Sagnarigu Municipality of Ghana: A cross-sectional study

2020 ◽  
Author(s):  
Kingsley E. Amegah ◽  
Henry O. Addo ◽  
Mary E. Ashinyo ◽  
Loveland Fiagbe ◽  
Serene Akpanya ◽  
...  
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Educational Institutions ◽  
P Value ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Sufficient Knowledge ◽  
Critical Times

Abstract INTRODUCTION: Food handlers' hands serve as a vehicle for potential foodborne pathogenic contamination which constitutes a public health risk. In Ghana, there are always constant reports of outbreak of foodborne diseases in schools. However, determinants of hand hygiene practice among educational institutions food handlers are little known in Ghana. The study, therefore, aimed to assess the determinants of hand hygiene practice at critical times among educational institutions food handlers in the Sagnarigu Municipality of Ghana.METHODS: This was a cross-sectional survey among educational institutions food handlers in the Sagnarigu Municipality. Two hundred and six food handlers were selected through convenience sampling in the educational institutions. At the same time, structured questions that were developed from previous studies were used to assess food handlers' hand hygiene practice at critical times. Data were analyzed using descriptive statistics, bivariate and multivariate logistic regression models. All variables with their respective confidence interval (95%) and adjusted odds ratios were declared significant at p-value less than 0.05.RESULTS: The hand hygiene practice at critical times among the food handlers was relatively good 66.0% (95% CI: 59.1, 72.5%) and is independently predicted by training on food safety [AOR = 24.39, (95% CI: 2.24 – 245.45) p=0.007], sufficient knowledge of hand hygiene [AOR = 16.34, (95% CI: 3.92 – 68.05) p<0.001] and positive attitude towards hand hygiene [AOR = 82.08, (95% CI: 14.21-474.26) p<0.001]. Only 17.0% of the food handlers demonstrated proper handwashing techniques whereas a good number (85.4%) of the food handlers did not wash their hands after touching money.CONCLUSION: Good hand hygiene practice at critical times was influenced by training on food safety, sufficient knowledge of hand hygiene, and positive attitudes towards hand hygiene. These findings demonstrate the significant role of food handlers' hand hygiene knowledge, attitudes, and training on food safety in improving hand hygiene practices. Concerned stakeholders and organizations should focus on WASH interventions that seek to improve educational institutions food handlers’ knowledge and attitudes towards hand hygiene, coupled with training on food safety.

scholarly journals Food safety knowledge, attitude, and hygiene practices of street-cooked food handlers in North Dayi District, Ghana

2021 ◽  
Vol 26 (1) ◽  
Author(s):  
Lawrence Sena Tuglo ◽  
Percival Delali Agordoh ◽  
David Tekpor ◽  
Zhongqin Pan ◽  
Gabriel Agbanyo ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Training ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Monthly Income ◽  
Training Course ◽  
Hygiene Practices ◽  
Food Safety Training ◽  
Average Monthly Income ◽  
Cooked Food

Abstract Background Food safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana. Methods This was a descriptive cross-sectional study conducted on 407 SCFHs in North Dayi District, Ghana. The World Health Organization’s Five Keys to Safer Food for food handlers and a pretested structured questionnaire were adapted for data collection among stationary SCFHs along principal streets. Significant parameters such as educational status, average monthly income, registered SCFHs, and food safety training course were used in bivariate and multivariate logistic regression models to calculate the power of the relationships observed. Results The majority 84.3% of SCFHs were female and 56.0% had not attended a food safety training course. This study showed that 67.3%, 58.2%, and 62.9% of SCFHs had good levels of KAP of food safety, respectively. About 87.2% showed a good attitude of separating uncooked and prepared meal before storage. Good knowledge of food safety was 2 times higher among registered SCFHs compared to unregistered [cOR=1.64, p=0.032]. SCFHs with secondary education were 4 times good at hygiene practices of food safety likened to no education [aOR=4.06, p=0.003]. Above GHc1500 average monthly income earners were 5 times good at hygiene practices of food safety compared to below GHc500 [aOR=4.89, p=0.006]. Registered SCFHs were 8 times good at hygiene practice of food safety compared to unregistered [aOR=7.50, p<0.001]. The odd for good hygiene practice of food safety was 6 times found among SCFHs who had training on food safety courses likened to those who had not [aOR=5.97, p<0.001]. Conclusions Over half of the SCFHs had good levels of KAP of food safety. Registering as SCFH was significantly associated with good knowledge and hygiene practices of food safety. Therefore, our results may present an imperative foundation for design to increase food safety and hygiene practice in the district, region, and beyond.

Meta-Analysis of Food Safety Training on Hand Hygiene Knowledge and Attitudes among Food Handlers

2012 ◽  
Vol 75 (4) ◽  
pp. 793-804 ◽  
Author(s):  
JAN MEI SOON ◽  
RICHARD BAINES ◽  
PHILLIP SEAMAN
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Effect Size ◽  
Intervention Studies ◽  
Meta Analysis ◽  
Safety Training ◽  
Hand Washing ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Food Safety Training

Research has shown that traditional food safety training programs and strategies to promote hand hygiene increases knowledge of the subject. However, very few studies have been conducted to evaluate the impact of food safety training on food handlers' attitudes about good hand hygiene practices. The objective of this meta-analytical study was to assess the extent to which food safety training or intervention strategies increased knowledge of and attitudes about hand hygiene. A systematic review of food safety training articles was conducted. Additional studies were identified from abstracts from food safety conferences and food science education conferences. Search terms included combinations of “food safety,” “food hygiene,” “training,” “education,” “hand washing,” “hand hygiene,” “knowledge,” “attitudes,” “practices,” “behavior,” and “food handlers.” Only before- and after-training approaches and cohort studies with training (intervention group) and without training (control group) in hand hygiene knowledge and including attitudes in food handlers were evaluated. All pooled analyses were based on a random effects model. Meta-analysis values for nine food safety training and intervention studies on hand hygiene knowledge among food handlers were significantly higher than those of the control (without training), with an effect size (Hedges' g) of 1.284 (95% confidence interval [CI] = 0.830 to 1.738). Meta-analysis of five food safety training and intervention studies in which hand hygiene attitudes and self-reported practices were monitored produced a summary effect size of 0.683 (95% CI = 0.523 to 0.843). Food safety training increased knowledge and improved attitudes about hand hygiene practices. Refresher training and long-term reinforcement of good food handling behaviors may also be beneficial for sustaining good hand washing practices.

scholarly journals Knowledge, Attitude and Practice on Food Hygiene and Sanitation, Optimistic Bias of Food Handlers, and their Association with Participation in Food Safety Training at A Hospital in Yogyakarta

2020 ◽  
Author(s):  
R. Dwi Budiningsari ◽  
◽  
Ika Ratna Palupi ◽  
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Safety Training ◽  
Optimistic Bias ◽  
Food Handlers ◽  
Cross Sectional ◽  
Optimism Bias ◽  
Attitude And Practice ◽  
Food Safety Training ◽  
Knowledge Attitude And Practice

Background: Incompatible sanitation hygiene practice during food processing in hos­pitals is possible due to optimism bias. This bias occurs when food handlers perceive that they are unlikely to cause foodborne illness. There is a lack of studies into this phe­nomenon. This study aimed to analyze knowledge, attit­u­d­e, and practice of sanitation hygiene and the optimistic bias of food handlers and their relationship with participation in food safety training. Subjects and Method: This was a cross-sectional study conducted in April to May, 2019. A sample consisting of all food handlers during the preparation, processing, and serving of food was taken at a hospital in Yogyakarta. Sample data on participation in food safety training, knowledge and attitude toward hygiene and sanitation, and optimis­tic bias, were collected by face-to-face interview using questionnaire and obser­vation. Know­ledge, attitude and practice with a score of more than 70% was categorized as good. The dependent variable was optimistic bias. The independent variable was attending food safety training. The data were tested by Student t. Result: Study subjects had good food safety knowledge, attitude and practices with mean scores of 72.4%, 71.2%, and 97.6%, respectively. Knowledge on sources of conta­mi­na­tion was low (25%). More than 50% of food handlers were talking while their worked. The food handlers perceived themselves as less likely to cause a foodborne disease, demon­strating the tendency of an optimistic bias. Food handlers who part­ici­pated in training (Mean= 6.40; SD= 2.56) perceived themselves at higher risk than the un­trained counterparts (Mean= 5.25; SD= 4.42), but this difference was statis­ti­cally non-significant (p= 0.454). Conclusion: Food handlers have good knowledge, attitude, and practice, but they tend to demonstrate optimistic bias with may cause ignorant of food safety procedure. The optimistic bias must be redressed to improve awareness toward food safety procedure. Keyword: sanitation hygiene, optimism bias, food handlers, food safety training participation Correspondence: Dwi Budiningsari. Department of Health Nutrition, Faculty of Medicine, Public Health, and Nursing. Universitas Gadjah Mada. Email: [email protected]. Mobile: 08211­969393 DOI: https://doi.org/10.26911/the7thicph.04.13

Food safety knowledge, attitudes, practices and training of fast-food restaurant food handlers: a moderation analysis

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Harold Van Andaya Aquino ◽  
Tyron Yap ◽  
Jean Paolo Gomez Lacap ◽  
Gertrude Tuazon ◽  
Maribel Flores
Keyword(s):  
Food Safety ◽  
Fast Food ◽  
Safety Training ◽  
Fast Food Restaurant ◽  
Food Handlers ◽  
Safety Practices ◽  
Content Type ◽  
Moderation Analysis ◽  
Food Safety Training ◽  
Safety Knowledge

PurposeThe study examines the interrelationships of food safety knowledge, attitudes and practices, and the moderating effect of food safety training on the said interrelationships.Design/methodology/approachPredictive-causal was the primary research design used and partial least squares – structural equation modelling (PLS-SEM) was the statistical technique applied.FindingsResults showed that food safety knowledge significantly and positively influences attitudes towards food safety. It was further revealed that attitudes toward food safety and food safety practices are also significantly and positively related. Moderation analysis indicated that food safety training moderates the significant and positive relationship between attitudes towards food safety and food safety practices.Research limitations/implicationsThe present study has limitations. First, the unit of analysis is focused on food handlers in fast-food restaurants in Angeles City, Philippines. Other researchers may come up with similar studies on a larger scale – provincial, regional or national. Second, only food safety training as a construct was used as a moderator on the hypothesized relationships of the structural model. Other studies may expand and explore other moderating variables and/or mediating constructs that may affect the said hypothesized relationships.Practical implicationsBased on the present study, food safety knowledge was found to have a huge significant and direct influence on attitudes of fast-food restaurant food handlers towards food safety, as evidenced by the computed effect size. In short, knowledge on food safety is an integral factor when it comes to enhancing food safety attitudes of fast-food restaurant food handlers. When fast-food restaurant food handlers are well-equipped with the right food safety knowledge, they become more aware of the different food safety protocols and other pertinent food safety guidelines and procedures which can lead to favorable food safety attitudes.Social implicationsThe present study highlighted the moderating effect of food safety training on the relationship between attitudes toward food safety and food safety practices. Therefore, regular attendance of food handlers to food safety training is crucial in developing acceptable attitudes toward food safety, which in turn, favorably affect their food safety practices in fast-food restaurants.Originality/valueThe current study utilized PLS-SEM, a second-generation statistical technique, to measure the hypothesized relationships as compared to correlation tests performed by prior studies on the interrelationships of food safety knowledge, attitudes toward food safety and food safety practices. PLS-SEM is suitable for this type of research design – predictive-causal – since this study involves model development and prediction. Furthermore, it employed moderation analysis to measure the moderating effects of food safety training on the identified hypothesized relationships of the structural model. Hence, methodologically, the present study employed new ways and insights in measuring the interrelationships of food safety knowledge, attitudes and practices.

Linking food safety training with whistle-blowing

2019 ◽  
Vol 31 (1) ◽  
pp. 141-160 ◽  
Author(s):  
Heyao Yu ◽  
Sujata A. Sirsat ◽  
Jack A. Neal
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Service Industry ◽  
Food Service ◽  
Safety Training ◽  
Food Handlers ◽  
Content Type ◽  
Whistle Blowing ◽  
Food Safety Training ◽  
And Gender

Purpose The purpose of this paper is to develop a validated food safety whistle-blowing scale and examine how training influences food handlers’ whistle-blowing, the mediating roles of job satisfaction and food safety self-efficacy and the moderating roles of organization type and gender. Design/methodology/approach A sample of 734 food handlers from the food service industry and 306 food handlers from the food processing industry were recruited. A two-step psychometric process was conducted to validate the scale, and a moderated mediation model was used to examine the mechanisms through which food safety training influences whistle-blowing. Findings The results showed that job satisfaction and self-efficacy fully mediated the relationship between training and whistle-blowing. Organization type moderated the first step of the two indirect paths and gender moderated the second step, thereby supporting the mediated-moderated model. Practical implications The results indicate the influence of food safety training programs on whistle-blowing behaviors and suggest other methods of enhancing employee whistle-blowing through human resource management. Originality/value A validated scale is lacking to measure whistle-blowing in the food safety context, and little research has examined the influence of human resource practices on whistle-blowing. This study provides meaningful insights for researchers by developing and validating food safety the whistle-blowing scale, connecting training with whistle-blowing, and provides useful information for practitioners by offering the methods of enhancing whistleblowing in both the food processing and food service industry.

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